Shredded melting cheese (Oaxaca, mozzarella, or similar)
Chopped cilantro
Diced onion
Lemon wedges
Directions
Preheat your Blackstone griddle to medium heat and lightly oil the surface.
Season the chicken thighs with Tequila Lime Seasoning, paprika, garlic powder, and a little oil, making sure the chicken is evenly coated.
Place the chicken on the griddle and cook for 6–8 minutes per side, or until crispy on the outside and fully cooked through while still juicy inside. Remove from the griddle and let rest.
While the chicken cooks, lightly oil another section of the griddle over low heat. Cook the tortillas, flipping as needed, until golden and crispy like tostadas. Remove and set aside.
For the salsa molcajete, char the tomatoes and serrano chiles directly on the griddle until softened and lightly blackened.
In a molcajete, mash the garlic cloves with salt into a paste. Add the charred tomatoes and serranos, then mash until the salsa reaches your desired consistency. Stir in the lemon juice and chopped cilantro. Taste and adjust salt if needed.
Chop the cooked chicken into small pieces and lightly season again with a little more Tequila Lime Seasoning if desired.
Place the crispy tostadas back on the griddle and top each one with shredded cheese. Cook until the cheese is fully melted.
Top each tostada with chopped chicken, cilantro, diced onion, and a generous spoonful of salsa molcajete.
Finish with a squeeze of fresh lemon juice and serve immediately.
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